Steak Pie, Chips, Mushy Peas

Steak pie

Ingredients: (filling)

2 tbsp oil

1kg braising steak (diced)

1 large onion (chopped)

3/4 carrots (chopped)

2/3 garlic cloves (chopped or grated)

2 tbsp plain flour

1 tbsp Worcestershire sauce

2/3 tbsp tomato purée

1 tbsp mixed herbs

Salt and pepper

250ml red wine

250ml beef stock

(Or 500ml of red wine or stock)

Pastry

150g butter (unsalted)

300g plain flour

Pinch of salt

4 tbsp of cold water

Chips

5-6 potatoes

Goose fat or knob of butter

Salt and pepper

Mushy peas

500g garden peas

Small bunch fresh mint

25g butter (unsalted)

Salt and pepper

Good squeeze of fresh lemon juice

Method:

Add 1 tbsp of oil into a pan on a high heat then add the beef. You want to brown off the beef on all sides, once this is done, take the beef out and place into a bowl for later.

Next, reduce the heat and add the onions fry and off for 2-3 minutes until they start to soften. Add the carrots and garlic and fry for another 5 minutes until the carrots soften.

Place the beef back into the pan adding 2 tbsp of plain flour along with some salt and pepper and give it a good stir.

Mix in the 250ml red wine and 250ml of beef stock then add the tbsp of mixed herbs along with tbsp of Worcestershire sauce and bring back to the boil.

Take off the heat then add the filling into a baking try and cover with foil. Place in the oven for 1.5 hours to slow cook at 150c until the filing is nice and tender.

Pastry

Add 300g of plain flour into a large bowl. Chop your butter into cubes and add to the the flour adding a pinch of salt. Rub the mixture together until you get what looks like bread crumbs then and add 4 tbsp of cold water and bind the pastry together into a ball. Once you are happy with the pasty, wrap in cling film and leave to rest in the fridge for 1 hour.

Next…

Take your meat out of the oven to cool then it’s time to roll out your pastry

Roll out the pastry into two sections you need one piece to be 2/3 and the other to be 1/3 of the pastry. The larger section will be the bottom of the pie and the small section for your lid.

Line the bottom of your pie dish with the bigger section of the pastry and and place the cooled filling into the dish. Add your top/lid and poke 2/3 holes into the top of the lid. Finish by brushing your pie with either egg or milk. Place your pie in a pre-heated oven at 170c for 30-40 minutes until golden brown

Chips

Peel and chop your potatoes then add to a pan. Par boil for 8/9 minutes adding a pinch of salt. Add goose fat to a pan, once hot, add your chips and brown off (this will make them extra crispy) once the chips are golden brown add them to a baking tray with a little more goose fat and finish off in the oven for 15 minutes at 180-200c

Mushy peas

Add the peas to a pan of boiling water with a knob of butter and pinch of salt. Simmer for about 10 minutes. Once the peas have softened, place them in large bowl adding the fresh mint, pepper and another knob of butter and mash them until your happy with the consistency.